(serves 8-10)

¼ C olive oil

2 small yellow onions, diced

6 stalks of celery, diced

6 large cloves garlic, minced

1 red bell pepper, diced

 

1 medium-sized butternut squash, peeled and cubed

2 large zucchini, cubed

1 – 12 ounce package of lima beans

1 – 15 ounce can of garbanzo beans, rinsed and drained

1 t cinnamon

1 t ground ginger

1 T turmeric

1 T ground coriander

1 T curry

1 t red pepper flakes

2 t salt

 

8 C chicken stock

1 bunch cilantro, finely chopped

Shredded chicken from one whole chicken (Rotisserie bird strikes again)

Cous cous ( about 2 cups cooked)

Greek yogurt, cilantro leaves and toasted almonds for garnish

In a large preheated soup pot, add olive oil. Once it shimmers, add onion, celery, garlic and red pepper. Add a spritz of salt and black pepper. Sauté over medium high heat until onions are translucent and vegetables begin to soften. Add butternut squash, zucchini, lima beans, garbanzos and 2 C of stock. Add cinnamon, ginger, turmeric, coriander, curry, red pepper flakes and salt. Mix spices in well. Add remaining stock and bring to a slow boil. Once vegetables are fork tender, add chicken and cilantro.

Serve soup over cous cous and garnish with a dollop of yogurt, cilantro leaves and toasted almonds.